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Pour milkshake into glass, then top with whipped cream, caramel, and a cinnamon stick. Place tart in the fridge overnight to set. Cut into a pumpkin shape, place at least 1-inch apart on a greased baking sheet, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Blue Chair Bay® Coconut Spiced Rum Cream, .5 oz. In a separate bowl whisk the egg yolks and sugar until light and ribbony Stir the cornstarch and salt in a medium saucepan, Whisk in the whole milk and Blue Chair Bay® Coconut Spiced Rum Cream, Cook over medium, stirring constantly, bring to a boil and let boil one minute. The mix will thicken quite a bit here, In a separate bowl whisk the egg yolks and sugar until light and ribbony. Pour the cold brew and coffee liqueur over ice and stir. Whisk together until combined. Shake to chill and strain into glass. Use a star anise pod for garnish. Wait and add another splash of club soda to lift the foam above the top of the glass. With a knife draw out the bat silhouette and allow for it to set and harden.⁠ Warm milk and Half-n-half on the stove. That’s all you need. In a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs. Grease a 8″tart pan. bittersweet or dark chocolate, finely chopped, 2 tbsp. Shake both ingredients in a shaker with ice. Strain it through a fine-mesh sieve. Add ingredients to a cocktail shaker with ice (no need to muddle the raspberries, just throw them in there) and shake very well. © Copyright 2020. Shake all ingredients to combine. Once cooled frost like Jack-O’-Lanterns for a spooky treat!⁠. Oh, and a place to relax. Makes 4 servings.⁠ Blue Chair Bay®Coconut Spiced Rum Cream, 1 tbsp. Once warm pour the liquid into your favorite holiday mug. Place your sticky rim into the graham crackers so you get a graham cracker ring around the glass.⁠ Pour your martini mixture into the glass, top with a sprinkle of cinnamon and add a small wedge of pie to the rim. Who needs mixers. Top pie with whipped cream, dust with cinnamon, and garnish with a cinnamon stick. For aesthetics, sprinkle a little cinnamon on top. Place butter and sugar in a separate large bowl and mix until light in color. Strain into a shot glass rimmed with crushed chocolate chip cookies. Shake rums and vodka in a shaker with ice. Pour the warm egg mixture back into the saucepan and boil another minute, Remove from heat and add the vanilla and butter. Place in refrigerator to cool at least 4 hours. Mince garlic and shallots in a pot then add olive oil and sautee on medium for 1 minute. Cook over medium, stirring constantly, bring to a boil and let boil one minute. Fill a cocktail shaker with ice and rum. Garnish and enjoy!⁠⠀. Shake the rum cream with ice, then strain it into that delicious coffee mixture you just stirred up. Fill a shaker with ice. Put all ingredients in a shaker with ice. Serve topped with pumpkin seeds, a pinch of cayenne, and a drizzle of heavy cream.⁠, Crust⁠⠀ https://bluechairbayrum.com/recipes/flavors/flavor-coconut-spiced-rum-cream Pour all ingredients into the shaker and shake vigorously. Blue Chair Bay Coconut Spiced Rum Cream + 1 oz. pepper 1/4 tsp. Add a cherry on top for garnish. Combine all ingredients in a cocktail shaker filled with ice. Enjoy this warm treat on a cold night. Add the rum cream and whisk until well combined. Garnish with three coffee beans. Drizzle the inside of glass with caramel. Blue Chair Bay Coconut Spiced Rum + 1 oz. Combine ingredients in a coffee mug. Blue Chair Bay® Coconut Spiced Rum Cream is authentic beach-made coconut rum, blended with real cream, and island and holiday spices so you make it smooth sailing this season. Add ice into glass. Using a lemon wedge, wet rim of glass and coat with cinnamon sugar. Blue Chair Bay® Coconut Spiced Rum Cream, 2 tbsp oz. Slice off tops of ice cream cones using a serrated knife.⁠ Dip tops of cones in melted chocolate and use a spoon to coat the bottom of the cones with melted chocolate. You’ll warm up in no time. Shake vigorously. Garnish with cinnamon for a sidesplitting shot ripe down your alley. Garnish with coconut shavings and rosemary. Transfer to a wire rack and let it cool while you’re preparing the filling.⁠⠀ Allow to cool.⁠⠀ Garnish with cinnamon sticks. To spruce things up garnish your drink with cranberries and rosemary. Do not mix all together at once the eggs will scramble if you don’t temper them. Whisk in the whole milk and Blue Chair Bay® Coconut Spiced Rum Cream. Bake for 20-25 minutes until crust is golden brown. Throw a strawberry on the side to dress it up. Let’s pumpkin spice things up. cinnamon 1 1/2 tbsp. Garnish with a dash of cinnamon and a cinnamon stick. Fill a shaker with ice. Dip in crushed candy canes and transfer to the freezer. Let it cool, stirring occasionally, then pour into pie crust. Rim a martini glass with chocolate syrup. ⁠, Preheat oven to 375 degrees F. Stir flour, baking powder, and salt. Glass prep: rim glass with black sugar and use red gel to create blood streaks. Add the hot water and whisk briskly, in an up and down motion, until frothy – about 30 seconds or so. Shake all ingredients except for club soda with ice. Add the hot water and whisk briskly, in an up and down motion, until frothy – about 30 seconds or so. Fill with club soda pouring 6 inches above the glass. For aesthetics, sprinkle a little cinnamon on top. Crush the peppermint candies in a container. Add ingredients directly to a highball glass with ice and stir briefly. Blue Chair Bay® Coconut Spiced Rum Cream, 1.5 oz. and stir carefully and thoroughly. Who knew soup could look so appetizing 2 tbsp. Heat dark chocolate over medium-high heat until chocolate begins to melt, shaking the skillet occasionally; do not stir. Blue Chair Bay Banana Rum Cream + 1 cup ice // Add all ingredients to a blender and mix until smooth. Slice the tops off two strawberries to create horns. Blue Chair Bay® Coconut Spiced Rum Cream, 2 oz. ⁠⠀ Blend ingredients in a blender with ice. Shake very well with ice and strain into martini glass. Blend ice cream, milk, purée, spiced rum, pumpkin spice, and vanilla until smooth. Shake with ice, strain into glass, and garnish with chocolate shavings. Blue Chair Bay® Coconut Spiced Rum, 1 oz. Stir and enjoy. Combine ice cream, rum cream, caramel syrup, and chocolate syrup. Mix together in a bowl and divide into individual pudding cups. Top with whipped cream, crumbled Nilla Wafers, and garnish with banana slices to make your martini look extra a-peeling. ginger 1/2 tsp. Strain into a martini glass. Melt the white chocolate in the microwave on a plate. Strain into a martini glass and serve. Whether it’s an espresso martini, a creamy colada, or a root beer float, Coconut Spiced Rum Cream … Taste and add additional water, rum cream, and/or sweetener to your liking. Roast your marshmallow over a fire or gas stovetop for 2 minutes. Crush up some graham crackers in a plastic bag and pour the bits onto another plate. Blue Chair Bay® Coconut Spiced Rum Cream. Rim martini glass with chocolate and crushed pretzels. Blue Chair Bay® Coconut Spiced Rum Cream, 1 cup Blue Chair Bay® Coconut Spiced Rum Cream, 3/4 oz. Firmly press into bottom and up the sides of tart tin. Pour the filling into the crust. Pour all ingredients into a shaker, chill, and then pour into glass. Pour all ingredients into the shaker and shake vigorously. Mix together in a bowl and divide into individual pudding cups. ⁠ 2 oz. Strain into a cocktail glass and sprinkle cinnamon on top. Do not mix all together at once the eggs will scramble if you don’t temper them. Shake to chill and strain into martini glass. Roll out dough to 1/4-inch thick using powder sugar. Shake before serving. Combine all ingredients in blender to mix together. In a food processor, add the white chocolate-coconut cream, blackberry mixture, soaked cashew nuts. Blue Chair Bay®Coconut Spiced Rum Cream, .5 oz. © Copyright 2020. Let set until firm, about 10 minutes.⁠ Meanwhile, in a bowl, whisk together hot chocolate and Blue Chair Bay Rum Cream. Shake very well and strain into chocolate-rimmed martini glass. Pour content into cocktail glass. Add the Blue Chair Bay Coconut Spiced Rum Cream, pumpkin puree, vegetable broth, coconut milk, maple syrup, honey, salt, pepper, curry, cinnamon, and grated apple to the pot. Refrigerate until ready to serve. Pour Blue Chair Bay® Coconut Spiced Rum Cream, milk, and cool whip into a medium bowl. Move cookies to a wire rack for cooling. Pour into hurricane glass if you have one. Add mix. You must be 21 years of age or older to view this website. Fill cocktail shaker with ice, Coconut Spiced Rum Cream, and White Rum and shake vigorously. Shake together with ice. Add white chocolate, coconut milk and rum cream into a saucepan and place on the stove on low heat. Garnish with whipped cream. Place on a plate to let it cool. Pour the rum cream in a mug, then top it off with hot water. Cover and blend until smooth. maple syrup 1 tbsp. Shake and strain into martini glass. When the mixture becomes warm and the white chocolate has melted, add the agar-agar, supercolour powder and maple syrup. Arrange glasses on a tray; freeze until needed.⁠ Pour mixture into ice cream cones and garnish with whipped cream and more crushed candy canes.⁠. Shake and strain into a shot glass. Beat with a whisk for 2 minutes. Enjoy with a cookie on the side!⁠. Add in coconut water, simple syrup, rum and stir. Add drizzles of chocolate and caramel if you’re feeling fancy. curry 1/2 tsp. 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